You better REALLY LOVE Vinegar if you plan to inject straight AC Vinegar. The finished product will be quite sour. Many whom inject mix Apple Juice/Cider with AC Vinegar. I would start with 3 to 1 and adjust from there. You can also add Brown Sugar, Molasses, Herbs and Spices, or some of your Rub, bring to a boil, strain through a Coffee Filter, cool to at least 40°F and inject...JJ

Yes the Chef has it right, straight cider vinegar, wow, sour or what. I do as he says, apple juice and cider vinegar about 80% apple juice. Adds a wonder flavour, do I inject, sometimes, but mostly just marinade, depending on the piece of meat, 24 hours to 10 days.